Foie gras with Jean-Louis Palladin

Jean-Louis Palladin prepares foie gras (duck liver) with poached apples. More

The featured chef for this episode is Jean-Louis Palladin, who has his own resturant at The Watergate. He prepares foie gras (duck liver) with poached apples and then roasts a duck breast over a fireplace and with it prepares sauteed porcini mushrooms.

AIR DATE 7/10/94